Whizz the onion, garlic and green chillis (seeds removed if you prefer a milder curry) in a food processor until they form a paste
Heat the oil in a large saucepan and add the onion mixture and gently fry for a couple of minutes. Add all of the spices except the garam masala and fry for a further two minutes
Add the meat and fry until it is coated with the onion/ spice mixture and browned.
Add the coconut milk bring to the boil and then turn the heat down to a simmer.
Simmer for 1 1/2 to 2 hours stirring occasionally.
As the curry cooks, the sauce will reduce and thicken and is ready when there is just enough sauce left in the pan to coat the meat.
Add the garam masala and coriander, season to taste and serve.
Serve with pilau rice and naan breads for a beautiful curry which knocks spots of any you can buy from a takeaway!
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